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3.1 Personal Hygiene
3.1.1 Every person working in a food handling area must maintain a high degree of personal cleanliness. They shall wear suitable clean protective clothing.
3.1.2 The potential for the spread of infection from any person known or suspected to be suffering from food poisoning, diarrhoea, vomiting, skin infections etc., should be prevented. Direct or indirect contact with food should be avoided.
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